Banana powder is made by processing bananas (typically plantains or ripe bananas) into pulp and then drying it—often via spray or drum drying—to form a fine powder. It’s widely used in infant food, bakery, beverages, snacks and even pharmaceuticals thanks to its nutrient retention and extended shelf life.

Fresh bananas are de‑skinned, pulped, sometimes treated with sodium metabisulfite for color retention, and then dried using spray or drum dryers. Drum drying tends to yield slightly more powder and dries more thoroughly. The resulting shelf life is roughly one year under optimal storage conditions

From approximately 1000 kg of fresh bananas, after peeling and drying, you might obtain about 150 kg of banana powder—though this depends on initial moisture, processing, and banana variety

• Food & beverage: smoothies, baby food, bakery items, nutritional drinks.
• Health sector: dietary supplements, prebiotic fiber.
• Cosmetics & beauty: color-correcting or setting powders (e.g. banana cosmetic powders)

For food-grade banana powder, expect interest in certifications like:

• Food safety: FSSAI, ISO 22000, HACCP, GMP
• Organic certification (USDA, EU, etc.) if you’re marketing organic
• Sustainability labels (e.g. Rainforest Alliance) are optional but valued in premium markets.

India exported around 4,500 tonnes in FY 2022–23, with average prices between $1.50–$2.50/kg depending on quality and packaging. Major competitors include the Philippines and Thailand. Key challenges include maintaining consistent quality, managing supply chains, and competing on price

Leading players include Vinayak Ingredients (India) Pvt. Ltd., Aarkay Food Products Ltd., and other exporters from banana-growing states. These suppliers often maintain ISO 22000, HACCP, and FSSAI certifications

Topics often recommended by industry experts (e.g. on Reddit’s r/foodscience) include:

“Identify your target market… define your USP… assess your market… create brand identity… set pricing and distribution channels”

Banana powder typically has a 1-year shelf life, with proper storage needed to preserve color, flavor, and stability. Store in cool, dry conditions and avoid direct moisture exposure

Freeze‑drying preserves nutrients and flavor better, but is much more expensive, making drum or spray drying the usual commercial choice for banana powder production